10cupsspinach leavesstems removed (this yields 4 cups after steaming) – (I used romaine lettuce, I did not wilt it)
1/2cupfrozen corn kernelsI used canned
1/2cup4-oz chevre cheese, coarsely crumbled (I used garlic feta cheese)
16ouncesbonelessskinless chicken breasts
olive oil for brushing
dash of salt and pepper
1/4cupextra virgin olive oil
1/4cupred wine vinegar
2tbspfinely chopped fresh basilI used 2 tsp dried
1tbspfinely chopped fresh oreganoI used 1 tsp dried
1/4tsppepperor to taste
salt to taste
Heat a stovetop grill pan over high heat. Lightly brush both sides of the chicken breasts with oil. Reduce the heat to medium-high; cook for 5 minutes per side or until lightly browned and thoroughly cooked. Transfer to a plate and sprinkle with salt and pepper. Cover to keep warm.
While the chicken is cooking, whisk together the vinaigrette ingredients in a small bowl.
Rinse the spinach in cool water. (I skipped the next section for wilting as I used romaine instead) Transfer to a Dutch oven over medium-high heat. Cover and cook without additional water, except for the drops that cling to the leaves, for 2 minutes or until slightly wilted. Uncover and remove the pan from the heat.
Slice the chicken into 1/2 inch diagonal strips.
To assemble the salads, spread steamed spinach on each plate. Top with the chicken strips, corn, and chevre cheese.
Stir the vinaigrette and drizzle it over the salads.
This recipe for Grilled Chicken Salad with Herbed Tomato Vinaigrette was printed from AmandasCookin.com - https://amandascookin.com/grilled-chicken-salad-with-herbed/ and can only be printed for education or personal use.